Search results

sonvolt, go here http://www.princessauto.com/PAcountry.cfm?CTRY=CAN&INF=home and search for "mill" and it will come up.

the plates are textured, one is static and one rotates

http://www.princessauto.com/moreinfo.cfm?TAG=50834&SCAN=CAN try that link

Ill take a pic later and post, but basicaly its the two plates which are pressed or released to adjust from flower to crushed. when you crank the plates spin and the grain is fed into them with an auger type deal. Ive used the same one at my local brewshop.

just bought a hand crank grain mill (cast iron) from princess auto for $20 bucks, woohoo! works great, is fully adjustable and simple. I havent seen them that cheap anywhere.

P. what kina bottles are you using? because I have made brews where half in plastic and half in glass, and they tasted like two different beers. the glass after aging tasted great but plastic tasted watered down and seemed to loose carbination. That is just my experience...

Hi all just wondering what methods you guys use while brewing... somtimes I strain my wort after boiling/cooling into the primary, today I was lazy so I dumped the whole thing right in, spent hops etc. I havent realy noticed any real difference either way though I havent tried with the same...

I have been saving grolsch bottles for a while and just bought 20 for 10 bucks from my LHBS I hope they have some left next time I am there, they are supposed to be getting amber ones aswell they are used but good deal nontheless.

I havent posted or visited in a while because my brewing has been lacking lately however, I have been sampling some of my brews which I have kept for a few months and they are fantastic, I want to start doing longer bottle conditioning from now on. also I have been useing more glass bottles...

Ya I think I can Get St Ambroise, I will deffinately try it. Thanks for all the help btw from everyone.

Hi I have never tried sierra nevada pale ale because I cant get it in canada Where I am. However the clone recipe on BYO sounds like its a good beer, id like to make it but I was wondering if the hops additions were correct? in promash im getting 73 IBU's. is that how hoppy this beer is? •...

http://www.5gallons.com I have ordered from these guys before, though they dont have the selection of paddock the package came quickly and engredients were good and prices seem to be fair also. Luckily I found a local source for my brewing goodies recently

Hi anybody have any recipes for gout sufferers? and does yeast culture still remain in the beer even after several weeks of conditioning? (brewers yeast is about the worst thing for gout because of the high purines) any body else effected by homebrew in this way?

$50 would be for 1/2" copper i believe 3/8ths or whatever is about $18 bucks

lol sorry ya i figured id get some unhappy readers

on this note, I drank 2 coors light today (ya i know but they were free) and I noticed that they both tasted different, could have been because one was colder, not totaly sure but I noticed one was better tasting, id could taste hops and malt not just bitter water. anyone else had this...

I think youl find that it tastes much better in bottles after 1-3 weeks, I have only had a couple batches that tasted delicous right out of the secondary

well not exactly, I figured id get everyones attention this way anyways hehe, I noticed in the shop today at work there was a keg of guinness which had frozen and was spitting (what a waste of beer) so i asked my boss about it to see if I could snag the empty off him to make a brew pot not sure...

I was thinking of trying that today (just bottling a few bottles in clean non sanitized bottles) and marking them with an x or somthing to compare them to the sanitized bottles. I never did but mabye next batch though i doubt it would be smart because even with my sanitizing process I get usualy...

its funny how great brew minds think alike, I would have formulated a very similar recipe for oatmeal stout